Spice up your fall cocktail game with two seasonally inspired cocktail syrups.

One of the best things about Fall is the return of deeper flavors and brown spirit heavy cocktails. This month, we’re sharing two cocktail syrups that can be used in a wide range of cocktails. Maple Rye syrup uses a base of Rye whiskey instead of water creating a dynamic syrup that adds layers of flavor and a little more ABV to anything you add it to. While it works wonderfully in an Old Fashioned, we love it in a lighter, sparkling wine-based cocktail.

Pears by Khloe Arledge

Seasonal Pears

Photo by Khloe Arledge

Making use of the seasonal produce, a spiced pear syrup infuses the delicate flavor of pears with warming spices. Roasting the pears before adding them adds a caramelized sweetness and depth of flavor that works well with a wide range of spirits. We particularly like to pair the syrup with a smoky mezcal, sparkling wine, and spiced rum.

Fall Cocktails by Ash Edmonds

Fall Cocktails

Photo by Ash Edmonds

Maple Rye Syrup


  • 1 cup Rye Whiskey
  • 3/4 cup Brown Sugar
  • 1/4 cup Maple Syrup

Preparation: combine ingredients in a saucepan and heat while stirring until sugar is dissolved. Pour into a sanitized, airtight container and this syrup will keep for several months in the refrigerator.

Spiced Pear Syrup


  • 2 cups of Roasted, Chopped Pear
  • 2 cups Water
  • 1 cup Brown Sugar
  • 1 tbsp. Grated Fresh Ginger
  • 2 Cinnamon Sticks
  • 1/4 tsp. Grated Nutmeg
  • 4 Whole Cloves

Preparation: Prep the pears and spices. Pears should be diced and roasted in the oven to develop flavor and reduce. For a smokey flavor, finish the pears under a broiler for a few moments. Toast the spices lightly in a pan to improve the flavor. In a saucepan combine all ingredients. Simmer until sugar is dissolved and the mix is aromatic, stirring occasionally and lightly mashing the cooked pears to release the maximum juice and flavor. Let simmer for 10 minutes then set the mix aside to cool. Strain twice and store in a sanitized container.